Bobby Flay's Blistered Tarragon Chicken with Crispy Potatoes

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This chicken was created for my new restaurant, GATO. It is all about crispy textures, succulent chicken and big savory, herbaceous flavors.
When we cook the chicken in the restaurant, we start it very slow, using little oil, to render the fat out and create a super-crispy skin. We then finish cooking it in the pizza oven and let it rest for at least 10 minutes before it goes out into the dining room. We also give it what we call a “chicken bath” where we slather on layer of herb paste, heady with tarragon.
This recipe is adapted from what we do in the restaurant to make it work for the home cook. Let’s just say, you need to try it… it is just that good.Serves 4 servings

PREPARATION

For the bath, in a medium bowl combine the tarragon, parsley, chives, garlic and lemon juice. Slowly add in the oil in a slow, steady stream, stirring to combine. Season with salt and pepper and set aside.

Preheat oven to 475ºF.

Season chicken liberally with salt and pepper. Place a cast-iron pan on medium-low heat, add 1 tablespoon of oil. Once oil starts to shimmer, working in batches as to not overcrowd the pan, put chicken skin side down and sear.

Because the rate at which chicken breasts cook versus thighs, it is recommended to cook a batch of chicken breasts and then a batch of thighs, etc. The cooking time will vary greatly and you will yield better results.

Cooking chicken slowly, add an additional teaspoon of oil to pan as necessary, by drizzling the oil around the chicken, “framing” it in pan. Continue to cook chicken, skin side down, covered, for approximately 7 minutes, until skin is crispy. Remove the cover and place chicken into oven for approximately 5 – 7 minutes, just until chicken is cooked through. Transfer chicken to a large platter, let rest. Repeat with remaining chicken pieces.

Once ready to serve, liberally spoon some of the tarragon paste on each piece of chicken. Serve some more tarragon paste on the side if desired.

To make the potatoes, preheat oven to 350ºF.

In a large bowl, drizzle the whole potatoes with canola oil, salt and pepper. Transfer potatoes to baking sheet.

Roast potatoes whole in oven, cooking until fully tender where a fork can easily pierce all the way into the flesh. Remove from oven and let cool.

For the vinaigrette, add vinegar, shallot, garlic, Dijon, honey, salt and pepper to blender. Mix to combine. With machine running, slowly add oil in a steady stream until emulsified. Set aside.

Working in batches, using a kitchen spider or slotted spoon, carefully deep fry potatoes until crispy.

Transfer fried potatoes to a large mixing bowl, season with salt, pepper. Add dandelion greens, goat cheese, parsley and paprika. Toss lightly to coat. The heat from the potatoes will melt the cheese and help these all to combine. For another added layer of flavor spoon some mustard vinaigrette and lightly dress the potatoes.

Transfer fried potatoes to a large mixing bowl, season with salt, pepper. Add dandelion greens, goat cheese, parsley and paprika. Toss lightly to coat. The heat from the potatoes will melt the cheese and help these all to combine. For another added layer of flavor spoon some mustard vinaigrette and lightly dress the potatoes.